Buddha bowls are most definitely a staple in our household. Usually, we just grab whatever leftover veggies we have from the week and assemble in a giant bowl with sprouted quinoa or rice and call it a day, but sometimes we like to get a bit more fancy.
Since homemade hummus is a staple in our house, we decided to go all out and pair the hummus with homemade vegan falafel for a mediterranean-style Buddha bowl. We also added roasted eggplant, purple potatoes, pomegranate, cauliflower, and a myriad of other fresh veggies over sprouted rice and lentils. Since this was our first time making homemade falafel, we followed this recipe by Minimalist Baker, because she’s awesome and has the best recipes. It was delicious! You should definitely try it for yourself.
Additionally, we almost always use sprouted wild rice & lentils in our recipes, as they easier to digest and thus, your body is able to absorb more of their nutrients. Plus, sprouted rice cooks way faster than regular rice, which is really important for us since we are literally always scrambling to get something ready to photograph before the sun sets. (Food photography struggles, am I right?) We order our sprouted rice, quinoa and lentils on Amazon from Tru Roots, linked here.
Disclaimer: I honestly have no idea where the term Buddha Bowl came from. But for those of you that aren’t familiar, it’s basically just a gigantic bowl of veggies, grains, and whatever else your heart desires! Perfect for those nights when you don’t really know what to make, but have way too many veggies in the fridge.
- We used *this recipe* by Minimalist Baker
- 1 15 oz can chickpeas, rinsed and drained
- 1/4 cup olive oil
- 1/4 cup tahini
- 2-3 tbsp hemp seeds
- 3 tbsp lemon juice
- 3 tbsp water
- 1-2 cloves garlic, minced
- 1/2 tsp cumin
- 1/4 tsp cayenne
- sea salt and pepper to taste
- 1 cup sprouted rice
- 1 3/4 cups vegetable broth
- 1 cup sprouted lentils
- 1 purple sweet potato
- 1 mini eggplant
- 2 tsp olive oil
- 1/8 tsp coriander
- pinch of nutmeg
- 1 spiralized carrot
- 1 head cauliflower
- 1 bell pepper
- 1/4-1/2 cup pomegranate seeds
- Follow Minimalist Baker's recipe, and set aside.
- Combine all ingredients in food processor and blend until smooth and creamy.
- Don't be afraid to add more salt, lemon, or spices to your liking.
- Preheat oven to 350 F.
- Slice 1 purple sweet potato or regular sweet potato & 1 mini eggplant into rounds.
- Toss in 2 tsp olive oil, 1/8 tsp cumin, 1/8 tsp coriander and a pinch of nutmeg.
- Put on baking sheet and roast for 30 mins, or until tender and browned.
- In a medium saucepan, bring 1 cup sprouted rice & 1 3/4 cups of vegetable broth to a boil, and then reduce heat and let simmer until rice absorbs the liquid (about 30 mins).
- When cooked fully, season with a drizzle of olive oil, salt, pepper, and desired spices (we used 1/4 tsp cumin and 1/4 tsp coriander.
- In another medium saucepan, bring 3 cups water to a boil, and add 1 cup sprouted lentils. Reduce heat and cook for 10 minutes.
- Remove from heat, drain excess water, and season with salt, pepper, olive oil, and fresh lemon juice.
- Prepare extra veggies by slicing into thin strips or dicing.
- We pulsed cauliflower in food processor to make Cauliflower "Rice".
- Assemble bowl, starting with a handful of kale. Add rice and lentils, then falafel, carrots, peppers, cauliflower, sweet potatoes, eggplant, hummus, olives, and sprinkle with pomegranate seeds.